Table 3.
Cooking quality of noodles prepared from wheat flour and different potato cultivars
| Cooking quality (%) | Sample | ||||
|---|---|---|---|---|---|
|
| |||||
| WN | AN | GN | SN | JN | |
| Water absorption | 122.83±0.09a | 75.70±0.41d | 80.73±0.85c | 92.82±2.02b | 83.02±0.73c |
| Cooking loss | 4.12±0.41a | 6.35±0.29b | 6.51±0.43b | 6.42±0.16b | 6.45±0.12b |
| Volume increase | 175.86±0.00a | 103.45±4.88d | 113.79±0.00cd | 139.66±2.44b | 122.41±2.44c |
WN, wheat flour noodle; AN, Atlantic noodle; GN, Go-un noodle; SN, Sae-bong noodle; JN, Jin-sun noodle.
Values with different letters (a–d) within the same row differ significantly (P<0.05).